Perfect Potato: New York’s Best Spud-Centric Dishes
Still dreaming of gravy-drowned mashed and marshmallow-dotted sweet potatoes? Thanksgiving may be over, but spud season sure isn’t. Not only is Hanukkah (and it’s eight days worth of latkes!) right around the corner, but the cold weather tubers are attracting serious attention in the restaurant world, showcased in all manner of luxurious starters, indulgent sides, and imaginative main dishes, at spots like Sadelle’s, Huertas, Mekelburg’s and more!
Sadelle’s
Sure, Sadelle’s is an inspired take on the traditional New York appetizing shop, but it’s run by the Major Food Group (the talented guys behind Torrisi & Carbone) — which means, don’t expect run-of-the-mill schmears and smoked fish. In addition to cut-above morning options (featuring bagels made by former Roberta’s baker, Melissa Weller), they recently debuted dinner service, featuring multiple, over-the-top options involving potatoes. There’s a raw starter of thinly sliced Scallops layered with potato chips, and an extensive caviar service as well, consisting of miniature spuds dolloped with everything from Trout Roe to Royal Transmontaneous to Tzar Imperial Kaluga. Lest we forget the evening Caviar Service replete with potato pancakes, regular pancakes and challah toast!
Read MoreTuome
One of the standout dishes on Tuome’s refined, contemporary Chinese menu is the tender tentacle of Pork XO-basted Octopus, relaxing on a raft of brown butter-infused fingerling potato foam, dispensed from a whipped cream canister at the table.
Read MoreMarta
You don’t need to rise and shine for brunch, in order to enjoy Marta’s Patate alla Carbonara Pizza. Offered from morning till night, the wafer-thin crust at Nick Anderer and Danny Meyer’s chic pizza joint is paved with supple rounds of potato and salty pebbles of guanciale, topped with a runny-yolked egg, and finished with drifts of black pepper and nutty pecorino.
Read MoreHuertas
Since potatoes play a central role in Spanish cuisine, they’re omnipresent on Huertas‘ menu of Basque-inspired pintxos at this East Village sleeper with serious ambition. Think nubby, aioli-dipped Papas Bravas, puffy Tortillas (omelets), thick with potatoes and silky onions, and nests of deep-fried potato strands, cradling poached eggs and red rounds of chorizo, or florets of broccoli and melted mahon — a classic cow’s milk cheese.
Read MoreM. Wells Steakhouse
The menu at the dependably quirky M.Wells Steakhouse is mind-bogglingly massive, consisting of up to 120 small dishes, over 85 mains and around 45 desserts. And an outsized number of those are firmly focused on potato, from Pommes Anna, Pommes Boulangere, Pommes Aligot and Pommes Parisienne, to Crab and Potato Pie, Uni and Potatoes, and mountains of that Canadian specialty, gravy and cheese-gobbed Poutine.
Read MoreMekelburg’s
There are multiple reasons to venture to this general store/restaurant in Clinton Hill, from the local, lovingly crafted products it carries (such as bread from SheWolf and cheese from Crown Finish Caves) to it’s killer beer list (unusual options include BFM 225 Historic Sour Saison and Carton Squashenator), and it’s outrageous selection of sandwiches, such as Wagyu Roast Beef, and succulent Porchetta paired with broccoli rabe. But the majority of fawning Mekelburg’s press has been centered on its sublime Salt Baked Potatoes; roasted in a coat of butter and olive oil, then stuffed with runny raclette, sour cream, scallions and slab bacon, or smoked black cod, crème fraiche, caviar and dill.
Read MorePeter Luger
This famous Brooklyn steakhouse may be synonymous with thick-cut strips of sizzling bacon, USDA Prime burgers, and hulking, dry-aged rib eyes, but no self-respecting Luger’s acolyte would skip over the side of Special German Fried Potatoes; a thick-crusted, compressed hash, sweet with onions and liberally dusted with smoked paprika.
Read MoreBaba’s Pierogies
This Gowanus storefront is dedicated to the steamed or pan-fried Eastern European dumplings known as Pierogi — half moons of chewy dough wrapped around creamy mashed potatoes, traditionally laced with earthy sauerkraut, or tangy clods of farmers cheese. Although the modern-leaning Baba’s offers a few unconventional versions as well, including Bacon Cheddar, Spinach Feta, or fiery Jalapeno.
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